Recipe-Finder.com
  • 6servings
  • 90minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3 1/4- to 3 1/2-pound reserved roast chicken

  2. 1 chicken carcass (reserved from carved roast chicken)

  3. 5 quarts water

  4. 1 large onion, halved, plus

  5. 1 cup chopped

  6. 4 peeled garlic cloves;

  7. 2 whole,

  8. 2 sliced

  9. 3 carrots, cut into chunks, plus

  10. 1 1/2 cups 1/3-inch cubes peeled carrot

  11. 3 celery stalks, cut into chunks

  12. 4 Turkish bay leaves, divided

  13. 4 large fresh Italian parsley sprigs plus chopped parsley (for garnish)

  14. 4 large fresh thyme sprigs plus

  15. 2 teaspoons chopped

  16. 12 whole allspice

  17. 2 tablespoons olive oil

  18. 2 cups 1/3-inch cubes peeled celery root

  19. 1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)

  20. 1 cup 1/3-inch cubes peeled parsnips

  21. 1 teaspoon fine sea salt

  22. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.

  2. Strain broth; return to pot and boil until reduced to 7 cups.

  3. Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.

Comments

882,796
Send feedback